Cut <quantity>3<unit>tbsp</unit></quantity> of prunes into <quantity>½<unit>cm</unit></quantity> pieces. Reserve in a bowl

Cover with <quantity>2<unit>tbsp</unit></quantity> of calvados. Leave to soak for 30m until the prunes hydrate

Trim, peel and halve <quantity>1</quantity> onion

Dice the onion into very small pieces

Trim and peel <quantity>1</quantity> garlic clove

Small dice the garlic clove

Remove the casing of <quantity>300<unit>g</unit></quantity> of pork sausage and put it in a large bowl

Drizzle <quantity>15<unit>ml</unit></quantity> of vegetable oil in a frying pan over medium heat

Add the diced onion and garlic and sweat them until the onion is translucent. Remove from heat before the garlic turns brown

Transfer to a bowl and let it cool slightly

Add the chilled onion and garlic to the bowl with the pork sausage

Add the soaked prunes

Grate <quantity>½</quantity> lemon and add the zest

Grate <quantity>¼</quantity> of <quantity>1</quantity> nutmeg

Season with salt and black pepper to taste

Combine with hands until fully incorporated. The Pork Sausage & Prune Stuffing is ready

Preheat an oven to <temperature>100<unit>°C</unit></temperature>

Place <quantity>1½<unit>cups</unit></quantity> of pork sausage & prune stuffing in the center of the deboned chicken between the two breasts

Secure the skin in place by threading a wooden skewer through the two sides of skin, starting on the leg side and finishing at the neck cavity

Turn the chicken over and pull the elastic food tie over the breast so that it sits on top of the wings and legs but under the breast. Twist to create a loop and pull over the each side of the wooden skewer to secure

Place the chicken in a roasting tray and cook in a preheated oven at <temperature>100<unit>°C</unit></temperature> in the oven for 1h until the core temperature reaches <temperature>58<unit>°C</unit></temperature>. Remove the chicken from the oven

Let the chicken rest and preheat your oven to <temperature>250<unit>°C</unit></temperature>

Brush the chicken with vegetable oil. Season generously with salt and pepper

Return the chicken to the oven and roast 10m until the skin gets brown and crispy. Remove it from the oven

Remove the wooden skewer and the twine. Let it rest 10m to settle the juices

The roast chicken with pork & prune stuffing is ready